This is an easy recipe that would be fun to try. Something like a sweet, sour, minty slushie. Not bad for 1906. I could see this going down well at the school fair. Note: 1 pound of sugar is equal to 2 cups. Discover
This is a simple menu that has a diversity of flavors and textures. I don't often think of serving sweet potatoes outside of Thanksgiving, but today I'm inspired. The kids love them. They're easy. They fill the belly on these cool winter days. More to come, folks!
Eggs! Here's a fun introductory excerpt on all things eggs for your reading pleasure. Also including a recipe for baked omelet, which is new way to cook omelets. Note that this comes from the Crisco cookbook (more on that in a later post). Crisco! They snuck it in there as the first, all-important ingredient. There... Continue Reading →
Today’s wisdom is on stewing meat, a timely post for your hearty January menu. “Stewing is cooking at simmering point in a small quantity of liquid. It is an economical method of cooking, because what is lost from the meat is in the gravy which is always served with it. Meat to be stewed should... Continue Reading →
Let's get this New Year started! 2020 was full of home cooking in our household and I've been running through the cookbooks to try and keep things fresh. Here's today's menu suggestion from "A Calendar of Dinners" by Marion Harris, c. 1916. The cookbook is actually a promotional compilation from Crisco (more on that in... Continue Reading →
Frog's Legs Recipe In honor of Leap Year, today is Frog's Legs Day! To celebrate, here's a recipe for fried frog's legs. Unfortunately, I don't have access to frog's legs to try this one out. In fact, the only place I've ever seen frog's legs on the menu was outside of Poverty Point, Louisiana (which... Continue Reading →
Turkey Leftovers. Ho! To soup season! Here's a beauty from Alexis Soyer's inimitable cookbook, Shilling Cookery for the People. I actually still have my turkey giblet, frozen for gravies, but this seems like a curious alternative. Love throwing in some dry white wine for soups to give it a little something special. Pleased to discover... Continue Reading →